After my last cranberry bean debacle, I set out to make a better version of these well-loved beans. I started with ATK's Cranberry Beans with Tequila, Green Chiles, and Pepitas recipe, though I made some simplifications along the way.
First, I halved the recipe. Second, I omitted the sour cream, pepitas, and pickled shallots topping. Third, I cooked the beans for about 50-60 minutes, which while less than the 75 minutes called for in the recipe, was still a little too long for the halved beans. So maybe 40 - 45 minutes is better moving forward?
The result though was fantastic - extra creamy beans, lightly spiced, and a great filling for tacos. These would also be a great side to any meal. I look forward to making these largely hands-off beans again and again.
(doesn't look good, but tastes great!)
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